Pistachio Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version delivers serious comfort with a fresh, herby finish. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a silky, lump-free mash that holds onto the warm milk-and-butter mixture beautifully. Passing the potatoes through a ricer or working them with a masher before folding in the liquid keeps everything light and fluffy rather than gluey. The finishing touch of finely chopped chives adds a gentle oniony brightness that cuts through the richness without overpowering it. Because every ingredient in this recipe is straightforward and whole, there's no need to scan labels or worry about unexpected additives sneaking into your bowl. It's the kind of side dish that pairs with just about everything and disappears fast — so you might want to make a double batch.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- ¾ cup low-fat milk
- 3 tbsp unsalted butter
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, combine the milk and butter in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling, about 3–4 minutes. Remove from heat and set aside.
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